Warm Steak-And-Mushroom Salad

• 1 1/4 teaspoons kosher salt, divided
• 3/4 teaspoon fresh ground black pepper, divided
• 1 lb sirloin steak (1 1/4-inch thick)
• 2 teaspoons olive oil
• 8 ounces mushrooms, sliced (any variety)
• 1 cup beef broth
• 1 cup dry red wine
• 2 garlic cloves, minced
• 12 ounces baby spinach leaves (12 cups)

1. Heat a large heavy-bottomed skillet over medium-high heat. Sprinkle steak with 1 teaspoon of the salt and 1/2 teaspoon of the pepper; place in skillet and cook 8 minutes, turning half-way through, for medium-rare. Remove from skillet and keep warm.
2. Add oil to skillet and cook mushrooms 3 minutes; remove from skillet and keep warm.
3. Raise heat to high; add broth, wine, and garlic and cook until reduced to 1/2 cup, 10 minutes. Stir in remaining salt and pepper.
4. Remove 4 tablespoons of broth mixture and toss with spinach in a large bowl; divide spinach among four plates.
5. Top with sliced steak and mushrooms; drizzle with remaining broth mixture.

kosher salt, fresh ground black pepper, sirloin steak, olive oil, mushrooms, beef broth, red wine, garlic, baby spinach

Taken from www.food.com/recipe/warm-steak-and-mushroom-salad-168039 (may not work)